Vegan TVP Chili Recipe

Ingredients

• Kidney beans

  Red, mature seeds, canned

  3 cup or 768g

• Water

  Plain, clean water

  8 cup or 1.89kg

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Textured Vegetable Protein

  Bob's Red Mill

  4 servings or 96g

• Bay leaf

  Spices

  7g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Onions

  Sweet, raw

  2 onion or 662g

• Garlic

  Raw

  4 cloves, minced or 12g

• Chili peppers

  Green, canned

  2 tbsp or 17g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Coriander leaf

  Spices, dried

  2 tsp or 1g

• Cumin

  Spices, cumin seed

  1 ⅜ tsp, ground or 4g

• Chili powder

  Spices

  1 tbsp or 8g

• Tomatoes

  Crushed, canned

  2 can (15 oz) or 850g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. In a large soup or stock pot, soak beans in water for at least 6 hours or overnight. Retain soaking water.
2. Bring beans and water to a slow simmer. Allow to cook for at least one hour.
3. In a small bowl, combine TVP (textured vegetable protein) with hot vegetable broth and allow to sit for five to ten minutes.
4. In a separate large soup or stock pan, sautee onions, garlic and chili pepper in olive oil for three to five minutes, until onions are soft. Reduce heat and add TVP, cayenne, coriander and cumin and stir well to combine.
5. Add cooked beans, tomatoes and salt and pepper to taste. Bring to a slow simmer and stir well to combine. Allow to cook for at least 45 minutes more.

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